Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you love about larb without a single nightshade in sight. Traditional versions can sometimes sneak in chili pastes or fish sauce-based condiments that cause problems, but here the heat and depth come entirely from fresh ginger, turmeric, and a punchy coconut aminos–lime dressing. The result is a savory, tangy pork filling that's genuinely vibrant and complex — no compromises required. Spooned into crisp butter lettuce cups and loaded with torn mint, cilantro, and basil, every bite is fresh and satisfying in a way that feels restaurant-worthy. The whole thing comes together in a single skillet, making it as practical as it is delicious. Cool cucumber slices tucked alongside add a refreshing crunch that rounds out the wrap beautifully. Whether you're cooking for a crowd or just yourself, this one is easy to scale and even easier to devour.
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In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.
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